When I’m exhausted after a long day and just want something quick and easy to make for dinner, this is just about the quickest recipe I know. My daughter loves it too, so there are no complaints when I tell her what’s for dinner. The soup’s macronutrient composition is quite good with 41% carbs, 41% healthy fat, 18% protein, and a whopping 14 grams of fiber. Add a side of yummy veggies such as broccoli and you’ll bump up your protein, fiber, and anti-oxidants.
Ingredients:
1 can of Westbrae Organic Black Lentils (Yeah I know, in a can isn’t ideal for health, but life’s about balance. Feel free to start from scratch by soaking your lentils over night)
1 T. Organic Earth Balance Buttery Spread or organic butter
1 T. Organic extra virgin olive oil
1 rounded tsp. whole cumin seeds
1/2 tsp. ground cinnamon
1/2 tsp. dry mustard
Dash of chili powder (optional)
1 small bay leaf
3/4 tsp. sea salt
1 T. fresh lemon juice (okay to add more according to your preference)
Place 1 can of black lentils including liquid into saucepan and bring to gentle boil. Reduce to low heat.
In separate pan, melt spread/butter and add olive oil in fry pan over low medium heat. Stir in cumin seed, mustard powder, cinnamon, and bay leaf. Cook while continuing to stir for about 3-5 minutes.
Add spicy butter mixture to lentils and then add lemon juice and salt. Keep heat on low and let soup cook for another 5-10 minutes to enhance flavor. Serve, eat, and enjoy!
Makes 2 servings
Nutritional Information (approximate) per serving:
Total calories: 269
Total carbs: 28.5 grams
Total fiber: 14 grams
Total protein: 12 grams
Total fat: 12.5 grams
